Mushroom & Olive Tart



Remove pastry from freezer. Heat oven to 240 degrees Celsius.

Place mushrooms stalk side up on two baking trays. Season well with freshly ground salt and pepper. Drizzle with oil and sprinkle with thyme. Roast for approximately 10-12 minutes until juicy.

Take two 15 cm round tins. Place tins on the pastry sheets and cut around each base with a sharp knife to make two circles. Place the mushrooms in each tin so they overlap each other, then scatter with pine nuts and olives.

Spread tapenade over one side of the pastry, then place, tapenade sidedown, on top of the mushrooms in the tin. Bake for 15 minutes. Remove and let sit for 2 minutes before carefully turning out tarts onto serving plates.


  • 500g Portobello mushrooms, stalks removed
  • 2 Tbsp olive oil
  • 1 Tbsp thyme
  • 2 sheets puff pastry
  • 2 Tbsp pine nuts
  • 6 kalamata or green olives, chopped
  • 2 Tbsp olive tapenade
  • 2 tsp extra-virgin olive oil
  • 1 tsp balsamic vinegar
  • 1 handful pine nuts, toasted
  • 1 handful olives, chopped
  • 1 handful rocket leaves